First of all, if you wrap it really well...in saran and in foil you can freeze it...I would freeze it in about 4 oz pieces...
What kind of blue cheese did you buy?
And here ya go with the recipes!

This is good with cocktails, or accompanying a salad.

Savory Blue Cheese Tart

1 10 inch unbaked pie shell
½ cup chopped pecans
6 Oz. cream cheese
2 eggs
4 Oz. Maytag Blue Cheese
½ cup milk
1 tsp Worcestershire sauce
1 tsp corn starch
Ripe olives and chives to garnish

Preheat oven to 350 degrees. Sprinkle nuts in the bottom of pie shell. Mix the next 6 ingredients in a blender or food processor and pour slowly into the crust. Garnish with sliced ripe olives and chopped chives. Bake 35 to 40 minutes until set. Cool and refrigerate 2 hours, cut into 12 wedges and arrange on a platter

reputation.

Warm Blue Cheese, Bacon and Garlic Dip

from Stop and Smell the Rosemary...
Recipes and Traditions to Remember
___________________________________

INGREDIENTS:

7 slices bacon, chopped
2 cloves garlic, minced
8 ounces cream cheese, softened
1/4 cup half and half
4 ounces Maytag Blue Cheese, crumbled (1 cup)
2 tablespoons chopped fresh chives
3 tablespoons chopped smoked almonds (1 ounce)

TO PREPARE:

Cook bacon in a large skillet over medium-high heat until almost
crisp, about 7 minutes. Drain excess fat from skillet. Add
garlic and cook until bacon is crisp, about 3 minutes.
Preheat oven to 350 degrees. Beat cream cheese until
smooth. Add half and half and mix until combined. Stir in
bacon mixture, blue cheese, and chives. Transfer to a 2-cup
ovenproof serving dish and cover with foil. Bake until
thoroughly heated, about 30 minutes. Sprinkle with chopped
almonds. Serve with sliced apples, toasted pita crisps or
French bread.

NOTE: May be prepared 1 day in advance. Refrigerate or freeze.
Bring to room temperature before baking.

YIELDS 2 CUPS
___________________________________

Copyright 1996 The Junior League of Houston, Inc. All rights
reserved.

Visit The Junior League of Houston web site

For a special party, make them in 1 inch rolls. Labor intensive, but your guests will rave.

Blue Cheese Cocktail Wafers

2 ¼ cups flour
½ cup sifted confectioners sugar
½ tsp salt
½ tsp ground white pepper
½ pound butter ( 2 sticks) 1 cup crumbled Maytag Blue ( about 6 Ounces)
¼ cup milk
1 ¼ finely chopped pecans or walnuts, divided

Sift the dry ingredients
Cut in the butter and cheese
Sprinkle with the milk
Sprinkle with the milk
Mix to create stiff dough
Mix in ¾ cups of the nuts
Shape dough into two rolls 2 inches by 10 inches
Coat the rolls with the rest of the chopped nuts
Wrap in plastic and refrigerate at least 4 hours
Pre heat oven to 400 degrees
With a sharp knife, slice into ¼ inch slices and place on ungreased cookie sheet
Bake about 8 minutes until lightly browned.
Cool on wire racks
Makes about 100

Blue Cheese Popovers

Yields 12 popovers

Vegetable oil, shortening, or lard for the pans
1-1/2 cups whole milk
6 oz. Maytag Blue Cheese , crumbled
1 tsp. salt
Freshly ground black pepper
9 oz. (2 cups) all-purpose flour
6 large eggs

Set the oven rack to its lowest position . Heat the oven to 400°F. Generously grease 12 popover tins (preferably nonstick) with oil, shortening, or lard (butter won't work). In a small saucepan, warm the milk and cheese over medium-low heat until the cheese is melted. Remove from the heat and whisk in the salt and pepper. (You can also melt the cheese in the milk in a glass measuring cup in the microwave on low power for 1 min.) Put the flour in a medium bowl. Whisk in the milk mixture until just combined; it's fine if the batter is a bit lumpy. Add the eggs one at a time to the batter, whisking well after each addition. Pour the batter into the prepared tins and bake on the lowest shelf for 20 min. at 400°F. Don't open the oven, but reduce the temperature to 350°F and continue to bake another 15 min. until the popovers are browned and fully puffed. Remove the popovers from the oven and immediately take them out of the tin to keep them from getting soggy. Poke each popover with a knife to release steam. Serve immediately or reheat just before serving.

Blue Satin Soup
4 T. butter
1/4 c. each very finely minced celery, green onion, and green pepper
14 oz. can chicken broth
1 cup milk
4 oz Maytag Blue Cheese
I cup light cream
1/2 c. flour
2 oz dry sherry
Fresh ground pepper, to taste

Melt butter in heavy sauce pan, add vegetables and sauté very slowly until soft and translucent, but not brown. Add flour and cook for a few minutes, stirring constantly, until the flour is cooked but not brown, add the warmed chicken broth whisking all the while to prevent lumps. Simmer 2 minutes. Add the crumbled blue cheese and stir until smooth. Add milk and cream and heat to serving temp, but do not boil ( it will curdle) add sherry and pepper. Garnish with chopped chives and sour cream if desired.

Blue Cheese Stuffed Pork Chops

6 pork chops, 1 ½ inches thick with pocket cut
3 T butter
1 T fine minced onion
½ c crumbled Maytag blue cheese
¼ c. finely sliced mushrooms
¾ c. fine, dry bread crumbs (not moist, fresh bread)

Melt butter in fry pan, add onion and mushrooms and cook for 5 minutes. Remove from heat and stir in blue cheese, bread crumbs and salt. Stuff chops and secure pockets with a toothpick. Bake on a baking sheet at 325 degrees for about 45 minutes to an hour.

Spinach Noodle Casserole

8 oz package of spinach noodles
2 packages frozen chopped spinach
11 oz can of cream of mushroom soup
1/2 cup milk to thin the soup
4 oz can of sliced mushrooms drained
4 oz crumbled Maytag Blue Cheese

Thaw the spinach, drain well and cut through several times with a chefs knife. Cook noodles according to package directions, and drain. Mix milk with the soup, add to noodles along with mushrooms and cheese.toss to mix and bake at 350 degrees until bubbly, about 25 to 35 minutes. Serves 4 to 6 as a side dish.

Toms Shrimp Fettuccini, serves 4

4 oz Maytag Blue Cheese
8 oz cream cheese ( no one said this was low fat!!)
1/4 cup fresh parsley, chopped
1/3 cup dry white wine
tablespoons light cream
I clove of garlic, minced
4 scallions chopped (tops too)
1 pound cooked, shelled and deveined shrimp
Fresh ground pepper.lots is good.
I pound fettuccini cooked

Mix cheeses, wine and cream at room temperature in a 2 quart casserole. Add seasonings and shrimp and bake at 375 degrees until heated through (about 25 minutes) serve over cooked pasta.
There are more plus many different recipes for different salad dressings, including a rosy boue cheese dressing one based on Lillet another that I call Zesty blue cheese dressing, made with lots of lemo0n, and my old favorite....the none better creamy blue cheese dressing.
This ought to use up that wheel you have.
Linda c

Linda C

Blue Cheese and Pear Tart

2 packages frozen miniature phyllo shells
1 Tbsp. butter
2 pears, peeled and chopped
1 Tbsp. sugar
4 oz. crumbled blue cheese

Preheat oven to 350 degrees. Place frozen phyllo shells on a baking sheet. Melt butter in a skillet and cook pears for a couple of minutes to soften, sprinkle with sugar and continue to cook for another minute or so then remove from heat. Place about one teaspoon of pears in each shell and top with some blue cheese. Bake for 7 - 8 minutes or until golden brown.

16 Easy Blue Cheese Recipes (with pics)

1)Red Onion and Gorgonzola Flatbread
2)Smoky Beef Stew with Blue Cheese and Chives
3)Chicken, Bacon, and Blue-cheese Sandwiches
4)Linguine with Gorgonzola, Potatoes, Green Beans, and Sage
5)Tenderloin Steaks with Gorgonzola Butter
6)Caramelized Pear, Blue Cheese and Sage Crostini
7)Blue Cheese Cocktail Crackers
8)Turkey Sandwiches with Shallots, Cranberries, and Blue Cheese
9)Sliced Filet Mignon Wrap with Pear-Onion Relish and Blue-Cheese Dressing
10) Gorgonzola Broccoli Casserole
11)Gorgonzola and Radicchio Risotto

I know you said no salads, but...have you tried Nancy's (wizardnm) potato salad recipe? It is unique and delicious!
Blue Cheese Potato Salad

3# cooked red potatoes, cooled and chopped
¼ C dry white wine
½ tsp salt
¼ tsp pepper
½ C mayo (Hellman's)
½ C sour cream
1½ Tbsp Dijon mustard
4 oz. blue cheese, crumbled
3 green onions, chopped fine
1 C coarsely chopped celery
In a large bowl combine potatoes, wine, salt and pepper. Let sit until the wine is absorbed by the potatoes, about 30 minutes.
Combine mayo with remaining ingredients. Add to potatoes and stir well. Allow about 30 minutes for flavors to combine before serving.